Follow a 5 day homemade bacon curing process with tips and results for better flavor ...

In a large pot, heat your water to a low simmer. Add your cure #1, salt, brown sugar, and honey. Simmer until everything is dissolved. Once your solution is dissolved, place the pot in an ice bath and ...

Curing meat is an ancient craft that blends science, patience, and flavor. By using salt, controlled environments, and sometimes fermentation, you can preserve meat for months while developing complex ...

STATEN ISLAND N.Y. -- Ahh, bacon. How we love thee. In this country the average American consumes approximately 18 pounds of the stuff per year. We have hashtags dedicated to bacon; we have ...

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...

On Monday, the World Health Organization made the depressing announcement that processed meats—including sausage, lunch meats and bacon—cause cancer. Specifically, ingredients produced by curing, ...

A new series of occasional posts explores all things meaty and fatty. Bacon fans probably already know Los Angeles baconista Rashida Purifoy, owner of Cast Iron Gourmet-- purveyor of small-batch bacon ...

Just like brewing your own beer, sometimes you have to do things yourself to get the highest quality product. If you're a fan of bacon (and who isn't?), consider curing your own for the best results.

I’ve said it before, and I’ll say it again: I love bacon. But even I have been struck with confusion while shopping for the precious ingredient. What’s the difference between regular and center-cut?